Mushrooms & Cipollini Onions (with Wine-Garlic-Butter Sauce

• Vegetarian
• Gluten free

• Produce

  • 1 lb Baby bella mushrooms
  • 1 lbs Cipollini onions
  • 2 tsp Garlic
  • 2 heaping tbsp Parsley
  • 6 large sprigs Rosemary
  • 6 large sprigs Thyme

• Baking & Spices

  • 1 tsp Cornstarch
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 5 1/2 tbsp Butter

• Beer, Wine & Liquor

  • 1 cup White wine, dry

Found on nospoonnecessary.com

Description

Ingredients

• 1 pound of Baby Bella Mushrooms- washed, trimmed and halved if large in size
• 2 TBS Extra Virgin Olive Oil, divided
• 2 TBS Butter, melted
• 3 ½ TBS Butter, not melted and divided
• 6 large sprigs of Thyme
• 6 large sprigs of Rosemary
• 2 heaping TBS Parsley - chopped
• 1 Pounds of Cipollini Onions – peeled, trimmed and halved if large in size
• Salt and Pepper, to taste
• Sauce:
• 2 tsp garlic- minced
• 1 Cup Dry White Wine
• 1 tsp Cornstarch

Directions

• Adjust an oven rack to the center position. Preheat to 375 degrees F. Prepare a large baking sheet with aluminum foil
• Toss the mushrooms with 1 tablespoon of olive oil and melted butter. Season with salt and pepper. Transfer the mushrooms to the prepared sheet pan, cut or stem side down. Add the Thyme and Rosemary sprigs on top of the mushrooms.
• Roast the mushrooms and herbs in the oven for 15 minutes, or until the mushrooms release their liquid. Drain the mushroom liquid into a container and set both aside (you will need the liquid for the sauce).
• Reduce oven temperature to 350 degrees F.
• Melt 3 tablespoons butter with the remaining 1 tablespoon oil in a large cast iron skillet (or nonstick sauté pan) over medium heat. Add the onions, partially cooked mushrooms and sprigs of herbs. Toss to coat and season with salt and pepper.
• Transfer skillet to the oven and roast, tossing (or stirring gently) occasionally an additional 30 minutes, or until the vegetables are tender and caramelized.
• Meanwhile, Make the Sauce: In a small saucepan melt remaining ½ tablespoon butter over medium heat. Add the garlic and season with salt and pepper. Sauté until fragrant, about 30 seconds.
• Add the reserved mushroom cooking liquid and the wine. Bring contents to a simmer and cook until liquid is thickened and reduced by half, about 10 - 15 minutes. Add the cornstarch and stir it into the sauce. Taste and adjust for seasoning.
• Discard the thyme and rosemary sprigs. Toss with the sauce and parsley. Serve immediately.